Amidst food products, there are dietary supplements, which are manufactured, among other things, in the form of tablets. Disintegrants in this form are considered to be one of the most important excipients since they determine the disintegration of tablets in the gastrointestinal tract and the release of the active substances. Traditional disintegrants used in tablets are, for example: starch, hydrophilic cellulose derivatives, or pectins. The objective of the review was to characterize the new generation of disintegrants, so called superdisintegrants, e.g. croscarmellose, crospovidone, and sodium starch glycolate. The utilization of superdisintegrants makes it possible to produce tablets that rapidly disintegrate in the stomach and release the active substance in a short time. The mechanism of action of superdisintegrants is complex and may include the swelling of particles, recovering the original shape by particles after they are compressed, exothermic wetting reactions, or capillary forces. In addition to the properties of the polymers used and the mechanisms of their action, the paper also discusses the methods of incorporating disintegrants into tablets (before or/and after the granulation process). The legal status of the substances being described is also taken into account based on the regulation on food and feed safety as well as on the requirements of the Pharmacopoeia in force.